Small Egg Yolk Cake
1.
If the lard is solidified, it must be dissolved in water for later use. Water skin: 230g plain flour, 60g lard, 30g sugar, 70ml water, 2g salt, 14g 15 pieces of Jinqixiang salted egg yolk, 300g easy small roasted bean paste filling. Oil noodles: 150 grams of plain flour, 70 grams of lard, and a spoonful of red yeast rice powder.
2.
Let's first make the water skin, lard, warm water, salt, and sugar, and put them in a basin to start mixing the noodles. Add lard and mix until there is no dry powder. Then knead the dough into a dough, and cover the looseness with plastic wrap.
3.
We have started to make oil noodles. Put the lard in the flour and use a spatula to mix it with no dry powder.
4.
The current room temperature is about 20 degrees, and the dough is a little dry, which is directly related to the temperature. The lard will solidify when it is cold. Cover the good oil noodles with plastic wrap and let it relax for 10 minutes.
5.
Spray the salted egg yolk with cooking wine and bake it in the oven at 160 degrees for 8 minutes. Take it out and let it cool for use. This one was taken before baking.
6.
The red bean paste is divided into as many equal parts as the salted egg yolks. Wrap the egg yolks and slowly close up. Then put the wrapped egg yolk bean paste balls in your hands a few times. After preparing all the egg yolks, cover them with plastic wrap for later use.
7.
Divide the loose dough into equal portions.
8.
This step starts to make meringue dough, water bread fills the oily noodles. The same is done for steamed buns, just pack them.
9.
Press it down and use a rolling pin to roll it out into an oval shape like the picture, and roll it up from the bottom.
10.
Do it again to flatten the dough, and then roll it up from the bottom. Now it needs to relax for 10 minutes, and still cover it with plastic wrap.
11.
Take a piece of dough and knead it in the middle and press it into a dough.
12.
Wrap the egg yolk stuffing wrapped in red bean paste. Take care of the mouth. During this process, pay attention to the thickness of the buns. Slowly push them up with a tiger's mouth, and then wrap them tightly. Roll a few times in your hands, and the dough will be even.
13.
Shaped into a chubby little chicken baby.
14.
Use a scraper to press out the small wings of the baby chicken and pinch out the outline of the baby's mouth.
15.
Use red yeast rice powder and a little noodles to make cockscombs and eyes. Dip some water if the pastry is not sticky.
16.
The oven is preheated first, and the oven setting: the upper and lower fire 175 ° time for 25 minutes. Place the baking tray in the middle and turn on the hot air mode. There are several kinds of fancy meringues with piglets that are roasted together. Bake for about 10 minutes, covering with tin foil.
17.
The finished picture of the little chicken baby egg yolk cake.
Tips:
1. The salted egg yolk used in this recipe has less sugar, and the wrinkles of the steamed buns should be flattened so as not to affect the taste.
2. Jinqixiang egg yolk is fresh egg yolk and must be stored frozen. Be sure to bake it in the bag when using it.
3. The dough must be loosened and then wrapped in egg yolk crisps. Conducive to the layering and taste of egg yolk crisps.
4. Make several patterns this time, and the baby chicken is one of them.
